Mix dry ingredients together in a bowl and set aside. Beat together eggs, milk, and vanilla with a mixer. Slowly add melted butter. Gradually add in dry ingredients and mix until just incorporated. Stir in water to thin mixture.

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In large frying pan, melt a pat of butter on medium-high heat. Reduce heat to medium-low once pan is hot. Use about ¼ cup of batter per pancake. Turn pancakes when edges begin to look golden brown. Serve hot with warm maple syrup.

Note: Extra batter will keep in refrigerator in airtight container for up to 3 days.